Roast Beef Tenderloin with Winter Vegetables

"This gorgeous roast beef tenderloin with winter vegetables is drizzled with a sage brown butter sauce and sure to steal the show on Christmas Day."

Renee Nicole's Kitchen


Roast Beef 1 1/2 - 2 lb beef tenderloin - trimmed and tied salt pepper 2 tbsp avocado oil Roasted Potatoes 1 1/2 pounds yukon gold potatoes 2 tsp avocado* oil 1/2 tsp dried tarragon 1/4 tsp salt 1/4 tsp pepper Roast Beets and Brussels Sprouts 1 pound beets 1 pound Brussels sprouts 2 tsp avocado* oil 1 tsp apple cider vinegar 1/4 tsp salt 1/4 tsp pepper Sage Brown Butter Sauce 1/4 cup salted butter 3 - 4 large sage leaves - julienned

Roast Beef Tenderloin with Sage Brown Butter Sauce and Winter Vegetables



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1. Preheat the oven to 250º. Season all sides of your trimmed and tied beef tenderloin with salt and pepper. Place beef in the oven and roast until the internal temperature is 20º below the final desired temperature. (About 30 minutes to reach 105º for medium rare.)


2. Meanwhile prepare the vegetables. Peel and chop potatoes into 1/2 inch chunks. Place in a medium saucepan and cover with cold water. Cover, bring to a boil, uncover and boil for 4 minutes. Potatoes will begin to soften, but still retain their shape. Drain potatoes then rough up the edges by shaking in a metal colander. Place potatoes in a medium mixing bowl, drizzle with oil then add tarragon, salt, and pepper, stir to coat. Spread the potatoes in a single layer on a baking sheet.


3. Peel, quarter, and slice the beets. Halve the brussels sprouts. In a medium mixing bowl combine oil, apple cider vinegar, salt, and pepper. Add veggies and toss to coat. Spread the beets in a single layer on a baking sheet, retaining the Brussels sprouts in the bowl for later.


4. When the beef reaches its initial cooking temperature remove it from the oven, cover with foil, and keep warm. Increase the oven temperature to 400º and adjust the racks so that you have one upper and one lower rack.


5. Place the potatoes on the bottom rack and roast for 15 minutes.


6. At the end of the 15 minute timer put the beets in the oven on the top rack and set a second 15 minute timer.


7. At the end of the second 15 minute timer remove both pans from the oven. Flip the potatoes, rotate the pan, and place it back in on the top rack. Flip the beets then gather to one side of the sheet pan, adding the brussels sprouts to the now empty side. Return the beets pan to the oven on the bottom rack. Roast all together for the third and final 15 minutes.


8. In a small saucepan, melt butter over a medium low heat swirling occasionally. Butter will bubble and foam up. Keep swirling. Once the foam subsides, monitor it closely. When the milk solids brown and start to smell nutty, remove from the heat and add in the julienned sage leaves. Swirl the pan. The butter will foam up again as it fries the sage. Set aside and keep warm.

Make the Brown Butter

9. About 15 minutes before the vegetables are done, preheat a large cast iron skillet on the stove top. Add oil and allow to heat. Sear all sides of the beef tenderloin, then place on a serving platter or cutting board.


10. Remove vegetables from the oven, place in a large mixing bowl and stir with 2/3 of the brown butter mixture to lightly coat. Drizzle remaining brown butter sauce on the beef tenderloin and serve.


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